I froze a lot of corn this summer. I was trying to think what to make with it and my brain lit up! Chowder! But what can I do to make it special – different than just plain corn chowder. And so I decided to grill the corn first! A grilled corn chowder ^[1]!

Why grill? It’s too cold outside!

Grilled foods just have that little smokiness that tastes so good. Of course charcoal or wood is the best, but to just step outside and fire of the gas grill takes little effort! But what about when it’s so cold out? Do I want to put my coat on and take it off – several times? Or maybe just rush out and bear the elements? No way – not me!

I’ve considered purchasing an indoor grill ^[2], but until I decide, I have a grill pan that I use indoors. Does it work like a grill? Yes and no. There is no smoke to flavor it, but I add a little olive oil and a SMALL splash of liquid smoke. That helps. And it chars what you are cooking quite nicely. Often, that char itself offers a light, smoky flavor.

I also wanted it to have a unique flavor. We love Southwestern and Latin flavored foods. Mexican chorizo is one of our favorite seasoning foods. It’s great on eggs, in chili, and now, corn chowder!

Making the Grilled Corn Chowder – 

Start with the chorizo and corn.

You’ll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low.

Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.

While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.

Grill the corn on high, turning it frequently. Each side should only cook 3 – 4 minutes.

When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.

When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you’ll add it.

Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.

Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.

Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.

When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.

Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.

Five minutes before serving, stir in the lime juice.

Serve hot with torn up cilantro leaves on the top.

5 from 4 votes

Print ^[3]

Southwestern Grilled Corn and Cheddar Chowder with Chorizo

A delicious chowder made with charred corn, cheddar cheese and spicy chorizo

Course: Main Course, Side Dish

Cuisine: American, chowder, Southwestern

Keyword: chorizo, chowder, corn, grilled, southwestern

Servings: 4 bowls

Author: HelenFern

Ingredients

• 9 oz Mexican chorizo (I used beef)
• 4 cups corn kernels - about 4 to 5 large ears
• 2 cups chicken broth
• 2 cup milk or cream (I used oat milk)
• 1-1/2 cup extra sharp cheddar, shredded
• 1 teaspoon ground cumin
• 1-1/2 teaspoon smoked paprika
• 2 Tablespoons fresh lime juice
• olive oil for cooking the corn
• cilantro for garnish

Instructions

1. Start with the chorizo and corn.

2. You'll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low. Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.

3. While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.

4. Grill the corn on high, turning it frequently. Each side should only cook 3 - 4 minutes.

5. When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.

6. When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you'll add it. Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.

7. Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.

8. Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.

9. When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.

10. Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.

11. Five minutes before serving, stir in the lime juice.

12. Serve hot with torn up cilantro leaves on the top.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

© Copyright 2024 The Lazy Gastronome

• This post was shared at these parties – check them out!
• Fiesta Friday ^[4]
• Full Plate Thursday ^[5]
• Sunday’s on Silverado  ^[6]
• Inspire me Monday ^[7]
• Funtastic Friday ^[8]
• Dare to Share ^[9]
• Homestead Blog Hop ^[10]
• Creative Muster ^[11]
• Senior Pitstop ^[12]

Leave me a comment – I’d love to hear your thoughts!

Next up on our Christmas tour – Romania

In Romania, the winter and Christmas holidays are kicked of at Ignat (St. Ignatius Day) on December 20. Ignat is the last of the preparations for Christmas. The celebration includes sacrificing a pig that will be used for the Christmas dinner and putting up the Christmas tree.

And after an evening of caroling, the family warms up with this amazing meatball soup – full of vegetables from the harvest and some sour lemon juice. And let me tell you, this soup is so good, we’re going to have it year around!

Romania kicks off the season with Ciorba de Perișoare

Perișoare are meatballs ^[16] typically made with minced pork and rice. They are simmered in a broth of root and aromatic vegetables.

Ciorba is a sour soup. The sour is added using fermented grain, sauerkraut or, as in this case, lemon juice and it really adds some deep flavor.

This soup is truly a comfort food!

Making the Meatballs

Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

Once its blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour.

Make the broth while the meatballs chill.

The broth is the base of the soup

In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque.

Stir in the tomato paste and keep stirring until all the vegetables are coated.

Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

Making the Ciorba de Perișoare

Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

Stir in the lovage, lemon juice and salt and pepper to taste.

Break the yolk on the egg, but do not beat it.

Whisk the soup while slowly pouring the egg in. Whisk gently for about two minutes to create threads of egg.

Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

And now enjoy!

© Copyright 2023 The Lazy Gastronome

Print ^[17]

Ciorba de Perișoare

A delicious soup of vegetable broth, pork and rice meatballs and some sour lemon juice. The flavors are well suited for this comfort food.

Course: Main Course, main dish, supper

Cuisine: Christmas Eve

Keyword: carrots, celery, Christmas food, comfort, ground pork, lemon, lovage, onions, parsnips, rice, soup

Servings: 4 Bowls

Author: HelenFern

Ingredients

Meatballs

• 1 pound ground pork
• 1/4 cup raw long-grain rice
• 1 large egg
• 1/4 cup bread crumbs
• 1 Tablespoon fresh chopped dill
• 1 Tablespoon fresh chopped parsley
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground black pepper

Broth

• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 3 large carrot, cut in 1 to 2 inch chunks
• 2 medium celery stalks, cut into 1 inch chunks
• 1 medium parsnip, peeled and cut into 1 inch chunks
• 3 Tablespoons tomato paste
• 3 cups chicken broth
• 3 cups water
• 3 - 4 Tablespoons fresh lemon juice
• 1 Tablespoon chopped lovage (or celery leaves)
• 1 large egg
• sour cream and chopped parsley for garnish

Instructions

Meatballs

1. Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

2. Once it's blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour. 

3. Make the broth while the meatballs chill. 

Broth

1. In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque. Stir in the tomato paste and keep stirring until all the vegetables are coated.

2. Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

3. Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

4. Stir in the lovage, lemon juice and salt and pepper to taste.

5. Break the yolk on the egg, but do not beat it.

6. Whisk the soup while pouring the egg in. Whisk gently for about two minutes to create threads of egg.

7. Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Crăciun fericit – Merry Christmas

Leave me a comment – I’d love to hear your thoughts!

I froze a lot of corn this summer. There was a lot at a good price – a good year for corn I guess. And, now that the weather is colder, a bowl of warm and hearty chowder is in order. So get out the soup pot and enjoy!

Making the Chowder – 

Chowder and soup are just a little different. Soup is brothy and thin, whereas chowder is chunky and thick. It’s almost right between soup and stew.

Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It  will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.

When the salt pork is starting to get crisp, add the butter to the pot and heat until it’s melted.

Stir in the potatoes ^[21], carrots, onion, garlic and herbs.  Gently cook on low for about 10 minutes, stirring occasionally.

Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.

Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.

Reduce heat and cover, then simmer on low for about 20 to 30 minutes.

The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.

Last, stir in all the herbs and simmer for 10 to 15 more minutes. Adjust the amounts of the spices to your tastes.

Garnish with chopped green onions and serve with warm cheesy bread ^[22].

© Copyright 2023 The Lazy Gastronome

5 from 3 votes

Print ^[23]

Corn and Potato Chowder

Prep Time

30 mins

Cook Time

2 hrs

 

A delicious, thick chowder full of vegetables and flavored with herbs and salt pork. Easy to make but takes some time.

Course: Main Course, main dish, Soup

Cuisine: American, Autumn, winter

Keyword: carrots, chowder, corn, garlic, golden mushroom soup, onions, potatoes, stew

Servings: 4 bowls

Author: HelenFern

Ingredients

• 6 oz. salt pork
• 2 Tablespoons butter
• 1/3 cup carrot, chopped
• 2/3 cup yellow onion, chopped
• 2 cloves garlic, crushed and chopped
• 2 sprigs fresh rosemary
• 3 sprigs fresh flat leaf parsley (use 2 sprigs if you use regular curly parsley
• 2 cup yellow potatoes, chopped
• 2 cups fresh or frozen corn kernals
• 1/4 cup flour
• 3 cups chicken broth
• 1 cup cream or half and half (I used oat creamer)
• 1 teaspoon fresh cracked pepper
• 1/2 teaspoon lemon pepper
• 1 teaspoon garlic salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon balsamic vinegar

Instructions

1. Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It  will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.

2. When the salt pork is starting to get crisp, add the butter to the pot and heat until it's melted.

3. Stir in the potatoes, carrots, onion, garlic and herbs.  Gently cook on low for about 10 minutes, stirring occasionally.

4. Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.

5. Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.

6. Reduce heat and cover, then simmer on low for about 20 to 30 minutes.

7. The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.

8. Last, stir in all the herbs and simmer for 10 to 15 more minutes.

9. Garnish with chopped green onions and serve with warm bread.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

^[24]

Leave me a comment – I’d love to hear your thoughts!

It’s National Seafood Bisque day! A deliciously creamy and flavorful bowl of wonderfully rich soup.

Cream Soup, Chowder or Bisque?

What is the difference in these soups?

Chowder ^[28] has chunks of meat, potato and vegetables. It’s usually in a broth base.

Cream soup and bisque are similar. Both are smooth and creamy, but it’s when the cream is added that makes the difference. The cream is added last in a cream soup, but is used during the cooking process in a bisque.

Making a Seafood Bisque – 

Cut the bacon into large chunks and

cook in a heavy pot over low heat. It will take awhile to fully render the fat and create lardons, about 30 to 40 minutes.

Turn off the heat. Remove the bacon to drain on paper towels.

Drain off all but 1/3 cup of the bacon fat.  Melt the butter in the pot with the bacon fat.

Cook the garlic and green onions in the melted butter for about 5 minutes, until it’s fragrant and tender.

Mix the flour with the cajun seasonings, old bay and cayenne.

Whisk the flour into the butter and add the sundried tomatoes.

Cook until the flour begins to brown lightly.

Slowly whisk in the clam juice and continue to whisk until it’s well incorporated into the flour mixture.

Stir in the cream, then the seafood. Simmer on low, stirring often for about 10 to 15 minutes, or until the shrimp and other seafood is cooked.

Remove it from the heat.

Using an immersion blender, blend the soup until it’s smooth and creamy.

Serve hot garnished with the cooked bacon, chopped green onions and some shrimp or crab. Cheddar Bay biscuits ^[29] go great with these – follow the link to a fantastic recipe for them!

© Copyright 2023 The Lazy Gastronome

5 from 3 votes

Print ^[30]

Seafood Bisque

A rich, silky soup full of sweet crab, shrimp and clams.

Course: Main Course, main dish, Soup

Cuisine: French, Southern

Keyword: clams, crab, cream, garlic, shimp, soup

Servings: 4 bowls

Author: HelenFern

Ingredients

• 1/2 pound bacon
• 1/2 cup unsalted butter
• 2 cloves minced garlic
• 1/2 cup chopped green onion, plus more for garnish
• 1/2 cup flour
• 1-1/2 teaspoon cajun seasoning
• 1-1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon cayenne
• 2 Tablespoons sundried tomatoes in oil, chopped
• 1 cup bottled clam juice
• 2 cups half and half (I used an oat cream)
• 1/2 cup raw shrimp meat, chopped
• 1/2 cup canned crabmeat
• 1/2 cup chopped clams (fresh or canned)

Instructions

1. Cut the bacon into large chunks and cook in a heavy pot over low heat. It will take awhile to fully render the fat and create lardons, about 30 to 40 minutes.

2. Turn off the heat. Remove the bacon to drain on paper towels.

3. Drain off all but 1/3 cup of the bacon fat.  Melt the butter in the pot with the bacon fat.

4. Cook the garlic and green onions in the melted butter for about 5 minutes, until it's fragrant and the onion is tender.

5. Mix the flour with the cajun seasonings, old bay and cayenne.

6. Whisk the flour into the butter and add the sundried tomatoes.

7. Cook until the flour begins to brown lightly.

8. Slowly whisk in the clam juice and continue to whisk until it's well incorporated into the flour mixture.

9. Stir in the cream, then the seafood. Simmer on low, stirring often for about 10 to 15 minutes, or until the shrimp and other seafood is cooked.

10. Remove it from the heat.

11. Using an immersion blender, blend the soup until it's smooth and creamy.

12. Serve hot garnished with the cooked bacon, chopped green onions and some shrimp or crab. Cheddar Old Bay biscuits go great with these!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

• This post was shared at these parties – check them out!
• Fiesta Friday ^[4]
• Full Plate Thursday ^[5]
• Sunday’s on Silverado  ^[6]
• Inspire me Monday ^[7]
• Funtastic Friday ^[8]
• Dare to Share ^[9]
• Homestead Blog Hop ^[10]
• Creative Muster ^[11]
• Senior Pitstop ^[12]

Leave me a comment – I’d love to hear your thoughts!

What a week – I’ve been so sick I don’t even want to cook. Thank heavens for rotisserie chicken! You know – that chicken that comes cooked and juicy? We never eat a whole one, so there are leftovers to be used. Here are three ideas of what you can do with that super convenient ingredient.

Chicken Soup:

What’s better than a bowl of chicken soup when you’re sick? Nothing! And here’s one that tastes homemade and whips up in less than an hour.

^[34]

Click here ^[34] for the recipe

Chicken Hand Pies:

Just four ingredients are needed to make these delicious pies! Rotisserie chicken, frozen vegetables, refrigerator pie dough and mushroom soup.

^[35]

Click here ^[35] for the recipe

Rotisserie Chicken Tartine with Arugula and Tangerine Vinaigrette:

Here is a delicious, open-faced sandwich that is satisfying and delicious. Topped with chicken, cream cheese, tomatoes and arugula with an amazing tangerine vinaigrette.

^[36]

Click here ^[36] for the recipe

© Copyright 2023 The Lazy Gastronome

Leave me a comment – let me know which is your favorite!